The Effect of Citrus Juices and Various Mouth Prophylaxes on the Oral Flora and Saliva

Abstract

Quantitative detns. of the microorganisms present in the saliva of 9 normal individuals were made before and after each had used (Charter''s method of brushing) the following materials: water, orange juice, grapefruit juice, product A (hexylresorcinol tooth paste and mouth wash), product B (Na ricinoleate tooth paste and mouth wash), product C (liquid dentifrice). Plain agar was used for enumerating saprophytic types, tomato juice agar for aciduric organisms, and blood agar for potential pathogens. Samples of saliva were examined before lunch, after lunch, after prophylaxis, and 2 hrs. later. Using the "after lunch" counts as a 100% basis for determining the average % decrease in bacterial counts immediately after prophylaxis, it was found that the counts for products B and C were, respectively, 89% and 86% less than the counts obtained after lunch. With product A the decrease was 59%, with grapefruit juice 56% and with orange juice 47%. Although products B and C were most effective in the actual removal of organisms, they were least effective in inhibiting further microbial action. When the counts immediately after prophylaxis were used as a 100% basis for determining the av. % increase 2 hrs. later, the citrus juices were found to be the most effective in checking microbial activity. The av. of over 600 pH detns. and a similar number of buffer value detns. on saliva samples showed that while citrus juices had no effect on the pH of saliva, an increase in buffer value occurred when they were used for oral prophylaxis.